Presenter:  Kelly

(with inspiration from Becky!)

Introduction:

Although I consider myself a good cook, one thing that I’ve always struggled to make is rice!  I’ve tried steaming…boiling…I have even invested in a rice cooker that I managed to break!  Somehow, it always comes out the same – a sticky mess. 

While chatting about our favorite subject (food), Becky mentioned a recipe that included baking rice in the oven, which included a delightful amount of butter and beef consommé.  While I hope Becky follows up with that decadent recipe, she had my brain stuck on baking rice in the oven – a great idea that had never occurred to me!  After some research and testing, this recipe was created.  White or brown options available.  🙂

Resources:

Procurements:

White Rice

  • 1.5 c. long grain white rice
  • 2 1/3 c. boiling chicken stock
  • 2 T. butter
  • Pinch of salt

Brown Rice

  • 1.5 c. brown rice
  • 3 c. boiling chicken stock
  • 2 T. butter
  • Pinch of salt

Operating Procedures:

Start by preheating your oven to 375 degrees.  In the small stockpot, bring the chicken stock to a boil.  Add the butter and salt to the hot chicken stock, and stir until melted and combined.  Pour the stock mixture over the rice right in your casserole dish and gently mix.  Cover with your casserole lid or seal tightly with foil. 

Pop the rice into the oven.  Bake white rice for 30 minutes or brown rice for 1 hour.  Remove from the oven and carefully remove the lid (watch for steam!).  Fluff with fork. 

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Proposals:

Season your rice, as you wish with spices or herbs of your liking.  If I have Chimichurri Flavor Cubes in the freezer, I like to pop in a few of those.  Lime juice, zest, and a teaspoon of chili powder are also a go-to in my kitchen.

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Closing Remarks:

I make this rice almost weekly in our house.  It’s quick, easy, and comes out perfect every time! 

Oven Baked Rice
White or brown rice are combined with chicken stock and butter to create an easy weeknight side dish.
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Prep Time
5 min
Prep Time
5 min
For white rice
  1. 1.5 c. long grain white rice
  2. 2 1/3 c. boiling chicken stock
  3. 2 T. butter
  4. Pinch of salt
For brown rice
  1. 1.5 c. brown rice
  2. 3 c. boiling chicken stock
  3. 2 T. butter
  4. Pinch of salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. In the small stockpot, bring the chicken stock to a boil. Add the butter and salt to boiling chicken stock, until melted and combined.
  3. Pour the stock mixture over the rice right in the casserole dish and gently mix.
  4. Cover casserole dish with lid or seal tightly with foil.
  5. Bake white rice for 30 minutes or brown rice for 1 hour.
  6. Remove from the oven, carefully remove the lid, and fluff with fork.
Five to Nine Creations http://www.fivetoninecreations.com/
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